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[Genotoxicity of fried fish extract, MeIQ and inhibition by green tea antioxidant]
1Cancer Institute, Chinese Academy of Medical Sciences, Beijing.
Abstract:
Fried fish extract (FFE) and its related compound MeIQ showed potent genotoxicity to mammalian cells. FFE and MeIQ induced an increase in SCE or micronuclei in V79 cells in the presence of S9mix and an increase in SCE in IAR20 cells without S9mix UDS of rat primary hepatocytes was also significantly increased after treatment by FFE or MeIQ. Green tea antioxidant strongly inhibited the increase in SCE and micronuclei induced by FFE or MeIQ in V79 or IAR20 cells. The inhibitory effect of antioxidant on UDS was also observed in rat primary hepatocytes treated with FFE or MeIQ. The results indicate that mutagens and/or carcinogens might be produced during cooking of meat under high temperature. Frequent intake of green tea might be beneficial to human health.
Insights
Fried fish extract and its compound MeIQ are genotoxic to mammalian cells. Green tea antioxidants can inhibit these effects, suggesting potential health benefits from green tea consumption.
Area of Science:
- Toxicology
- Food Chemistry
- Molecular Biology
Background:
- High-temperature cooking of meat can produce mutagens and carcinogens.
- Fried fish extract (FFE) and its related compound MeIQ are suspected genotoxic agents.
Purpose of the Study:
- To investigate the genotoxicity of FFE and MeIQ in mammalian cells.
- To evaluate the potential protective effects of green tea antioxidants against FFE- and MeIQ-induced genotoxicity.
Main Methods:
- Genotoxicity assays including sister chromatid exchange (SCE) and micronucleus formation in V79 and IAR20 cells.
- Unscheduled DNA synthesis (UDS) assay in rat primary hepatocytes.
- Assessment of antioxidant inhibition of genotoxicity.
Main Results:
- FFE and MeIQ significantly increased SCE and micronuclei in V79 cells (with S9mix) and SCE in IAR20 cells (without S9mix).
- Both FFE and MeIQ induced significant UDS in rat primary hepatocytes.
- Green tea antioxidant markedly inhibited the genotoxic effects of FFE and MeIQ in both cell lines and primary hepatocytes.
Conclusions:
- Mutagenic and/or carcinogenic compounds may form during high-temperature meat cooking.
- Green tea antioxidants demonstrate a protective role against FFE- and MeIQ-induced genotoxicity.
- Regular consumption of green tea may offer health benefits by mitigating exposure to dietary mutagens.